Preheat barbecue to high, approximately 290 °C (550 °F).

Cut potatoes lengthwise into 1-cm (3/8-in.) slices. Use the tip of a knife to score a diamond pattern into each side of the potato slices.

Brush potatoes with 15 mL (1 tbsp.) oil.

Reduce heat to medium, approximately 200 °C (400 °F).

Place potato slices on barbecue grill, close lid and cook for 20–25 minutes or until tender.

Meanwhile, dice peppers and chop cilantro. Rinse and drain beans. Pour into a large bowl.

Using a fine grater, zest lime over bowl, and then squeeze to juice. Add remaining oil (15 mL/1 tbsp.), cumin and paprika. Mix well.

Spread sweet potato slices on a large plate and top with black bean salsa. Crumble feta over salsa and serve.